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Speaker 1: Job mission with Jones and Amanda Well, our.

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Speaker 2: Next guest knows only too well how hard it is

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Speaker 2: to run a restaurant during a pandemic and during lockdown,

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Speaker 2: locking down, opening up, locking down. Neil Perry was on

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Speaker 2: the cusp of opening up his new restaurant when the

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Speaker 2: latest lockdown has happened. He still I think has bookings

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Speaker 2: though for that he's booked out until March. People are

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Speaker 2: this excited for the new restaurant to open, and luckily

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Speaker 2: he's been busy with a new cookbook. Neil Perry, Hello.

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Speaker 1: Hi guys, how are you very well?

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Speaker 2: Well, let's talk first of all about your new restaurant, Margaret.

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Speaker 2: It sounds like a very old fashioned name. It's named

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Speaker 2: for your mum, though, isn't it.

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Speaker 1: Yeah, it's named after mum. This is actually the first

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Speaker 1: restaurant My entire restaurant career started in partnership with nineteen

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Speaker 1: eighty two, so it's been a long time. So this

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Speaker 1: is one that I own just by myself my family

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Speaker 1: of course, but yeah, so it just seemed right towards

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Speaker 1: the end of my career that mum, who's been so

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Speaker 1: instrumental and the care philosophy which I run my restaurants

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Speaker 1: by got a not in the restaurant. So yeah, people

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Speaker 1: are very excited about it. I'm really excited to bring

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Speaker 1: it to them, albeit about three and a half months late.

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Speaker 2: But you know, well, so what was that week? Like

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Speaker 2: You're on the cusp of opening a new restaurant and

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Speaker 2: then you hear that we're going into lockdown. How tough

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Speaker 2: is that information?

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Speaker 1: That's heartbreaking? Actually, I mean we put so much energy

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Speaker 1: into building the restaurant for a year, and then the

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Speaker 1: whole staff I've been on for two weeks training and

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Speaker 1: the menu was set and we were ready to go

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Speaker 1: and all the food was here, and we've done a

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Speaker 1: couple of pre events and we were just so buzzing.

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Speaker 1: So I was really in a bit of a messy

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Speaker 1: state for a couple of weeks, and luckily decided that

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Speaker 1: it was going to be lasting a lot longer than

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Speaker 1: two weeks, so I started to pivot into working with

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Speaker 1: profidens and doing takeaway burgers and all sorts of stuff,

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Speaker 1: anything really to get the staff stood up and us

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Speaker 1: working together again. So you know, we've made it up

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Speaker 1: the other side, which has been brilliant, but it was

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Speaker 1: very heartbreaking.

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Speaker 3: But I guess we've still had a long way to go, really,

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Speaker 3: because how are you going to with the double vaccination thing?

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Speaker 3: How are you going is someone going to actually prove

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Speaker 3: that they've indeed been double jazz?

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Speaker 1: Yeah, well, I mean the reality will be people will

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Speaker 1: have to check in with the QR code, and the

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Speaker 1: new QR code has a section where they've got to

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Speaker 1: tick the they're juble vaccinated. So the onus is on

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Speaker 1: the diner or the person getting the hairdresser or the

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Speaker 1: retailer non essential retailer to commit that they've been double jabbed.

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Speaker 1: I mean, the reality of it is I hope that

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Speaker 1: people don't in a sense take the piss and unvaccinated

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Speaker 1: people start coming out. I mean, we're all Australians and

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Speaker 1: I completely understand that. But I think if we take

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Speaker 1: it step by step, and you know, the eleventh is

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Speaker 1: in Freedom Day, the eleventh is re restarting the economy

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Speaker 1: carefully to get to the point where December one is

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Speaker 1: freedom Day for us all, and if we do play

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Speaker 1: by the rules for that bit longer, we'll end up

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Speaker 1: in a better place than anyone else in the world has.

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Speaker 2: Well, that's a nice that actually given me goosebumps. I

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Speaker 2: think that's a great thing to aspire for. So you've

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Speaker 2: used this time to put together a new cookbook with

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Speaker 2: all your favorite recipes, your favorite articles, just as your

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Speaker 2: favorite stuff.

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Speaker 1: It is a still It's called Everything I Love to Cook,

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Speaker 1: and it truly is that. It's from the Good Weekend

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Speaker 1: columns that I've written, other books that I've written, all

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Speaker 1: of my restaurants over the years that I've loved, certain dishes,

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Speaker 1: all the things that I always cook at home. And

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Speaker 1: it would have started out to be kind of one

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Speaker 1: hundred recipes and ended up two hundred and thirty, so

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Speaker 1: I kind of got carried away. It was sort of

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Speaker 1: written in our kind of lockdown last year where i'd

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Speaker 1: sort of decided to retire out of the Rockpool dining

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Speaker 1: group and then found Margaret, but I was running Hope

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Speaker 1: Deliberty Charity, so I worked there from seven in the

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Speaker 1: morning till about midday one o'clock, and then in the

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Speaker 1: afternoon I'd sit at home and basically at the kitchen table. Really,

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Speaker 1: I wrote wrote the book over four and a half

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Speaker 1: months and finished it right on Christmas, shot it in February,

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Speaker 1: and quite a few of the dishes have kind of,

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Speaker 1: in a sense, set the tone for what we want

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Speaker 1: to do here at Margaret and yeah, really exciting. And

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Speaker 1: then you know we're going to get to rework our

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Speaker 1: menu and do our summer menu and and open in October.

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Speaker 1: But the book certainly reflects just the way I feel

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Speaker 1: about food. And you know, good good cooking is about

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Speaker 1: good shopping, and it's about being a little bit organized,

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Speaker 1: and it's about just simple things that taste great.

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Speaker 3: Well, this is great, this is I'm looking forward to you.

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Speaker 1: Ivan.

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Speaker 3: You have a no doubt you'll be running off to

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Speaker 3: the hairdresses. How's the old ponytail?

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Speaker 1: The ponytail does Okay, I only get a cut every

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Speaker 1: couple of years. That we have to be in a

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Speaker 1: serious lockdown for that to be an issue, but it's yeah,

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Speaker 1: I do early next year for it. For it's going

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Speaker 1: to say and you're buy annual trim up. But it's

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Speaker 1: more than gray. So you know, I think if I

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Speaker 1: was a woman, I'd be out getting my hair dyed.

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Speaker 1: But I can't do that, so I'll just have to

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Speaker 1: go gray gracefully.

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Speaker 2: And rock a scrunchy.

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Speaker 3: That's the new Perry range of scrunchies with the book.

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Speaker 3: This is a great idea.

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Speaker 1: I can't believe. I can't believe I'm not sponsoring a

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Speaker 1: shampoo company.

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Speaker 3: Well, that's always great to talk to you. Here's to

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Speaker 3: the future. The new book is out. It's everything I

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Speaker 3: love to cook. It's available today. Good luck with Margaret.

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Speaker 3: Thank you, Neil.

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Speaker 1: Awesome soon see see you at a restaurant.

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Speaker 2: How was that going to How great is that going

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Speaker 2: to be? You'll see us there. Thank you, Neil.

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Speaker 1: Jonesy and Amanda's